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| Artisan Pantry |
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Demeter’s Pantry, an importer
of natural artisan and organic Greek products, is now representing Biolea, Astrikas Estate’s award winning olive oil. Biolea is an organic, certified stone ground, unfiltered, PDO extra virgin olive oil made from Koreneiki olives. These olives are produced
with arid agriculture techniques
resulting in trees with much lower
annual yield but with intense flavor
and a high concentration of nutrients.
Biolea Oil was ranked number four
in Food & Wines Magazine’s
100 Must Tastes for 2007.
Visit us: www.demeterspantry.com
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| Dessert Vine |
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Limnos wine is not as well-known as Sauterne or Tokaji, which was good news for those of us that find this wine exquisite. However, editors are supposed to share, and in that spirit let us introduce a company dedicated to making limited productions of sweet wines from organic grapes: Limnos Organic Wines. The latest of these, La Terra Grand Cru,
is a natural sweet wine from
the Muscat variety of Limnos.
This winery is barely 5 years old and is already winning awards.
Visit us: www.limnosorganicwines.gr
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| 100% Mandilari |
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There are several wine varietals that grow in Crete; Mandilari
is one of the more interesting.
A distinctive varietal that produces wine with a vivid, violet color, the Lyrarakis family is now offering this Cretan regional wine on the international market. With hints of chocolate, fresh hazelnut and blackberry, it is best served slightly chilled (16° C).
Visit us: www.lyrarakis.gr
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| Golden Drink |
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For its 20th anniversary, Kardasi, which produces a line of Ouzos and Tsipouro, has introduced an new drink. Called Original Kardasi Gold Label, the drink is distinguished by notes of vanilla and toasted oak.
Visit us: www.tsipourokardasi.gr
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| Lemony Oil |
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More from Mevgal: the company has added new flavours to
its Vita Fresh line of yogurt with probiotic culture B. Bifdus.
These flavours include a peach and apricot blend, strawberry and plum. Each has 92 calories.
Visit us: www.mevgal.gr |
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| Traditional Vinegar |
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The Vaimakis family has been producing vinegar since the 19th century at their estate in Zitsa, Epirus. They call it Oxos, after the Ancient Greek name for vinegar. Using must derived from local varieties of grapes, it is slowly acetified for months,
and then aged for years in oak and chestnut barrels. It is then bottled unfiltered. This method ensures that the vinegar has a rich aroma and mellow taste, and is full of polyphenols and micronutrients.
Visit us: vaimakis@acn.gr
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